Description
A delightful and light angel food cake infused with fresh raspberries and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- 12 egg whites
- 1 cup granulated sugar
- 1 cup cake flour
- a pinch of salt
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an ungreased 10-inch angel food cake pan.
- Whip egg whites until soft peaks form, gradually adding sugar until stiff peaks form.
- Sift together cake flour and salt, then gently fold into the egg whites in batches.
- Fold in fresh raspberries carefully.
- Transfer mixture to the pan and smooth the top.
- Bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool the cake upside down to preserve its height.
- Whip heavy cream with powdered sugar until soft peaks form.
- Once the cake is cool, release from the pan, top with whipped cream and raspberries, and serve.
Notes
Ensure egg whites are at room temperature for best aeration. Do not grease the pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: angel food cake, raspberry dessert, light cake recipe